Broth with Game Birds

1 pheasant or 1 blackcock or 4 grouse
1 carrot
1 parsnip
1 onion
1-2 sticks celery
2-3 l/2-3 qt water

Broth with game birds is usually made when cooking birds for salads, or if carcasses of the birds are available after meat has been removed for some other preparations. When using primarily carcasses — make sure to chop bones into smaller pieces before putting it into a stock pot. Add charred in a cast-iron pan carrot, parsnip, and onion. ¬†Add celery, cover everything with water, and bring it to boil.

Lower the heat and simmer broth for about an hour, removing all the scum and foam that rises to the top. Season with salt just before it is done. Turn of the heat and let it settle before straining.